|2 cups loosely packed arugula|
|7 oz Culatello di Zibello PDO|
|2 large tomatoes|
|5 or 6 small mozzarella balls|
|For the yogurt sauce:|
|1/2 cup unflavored yogurt|
|juice from half a lime strained|
|chives as necessary|
|a few mint leaves|
|small bunch of parsley|
|1/4 tsp pink peppercorn|
Here is a fresh salad full of vegetables and Culatello di Zibello PDO to serve for a light and tasty lunch. With a good dose of fresh vegetables and protein to keep up your energy levels to face your day, this recipe makes a great lunch for the office, a light side for a Sunday lunch or even the family dinner on the terrace on a breezy summer evening.
This salad, kept fresh in a cooler bag, can even be brought to an outdoor picnic and its flavors will entice both adults and children alike. Yogurt sauce brings everything together and also adds a special touch.
First, prepare the yogurt sauce. In a medium size bowl and add the yogurt and then the strained juice from half a lime. Rinse the mint, parsley and chives and finely chop them all together and add to the yogurt. Add the crushed pink peppercorns and combine well. Keep the sauce stored in the fridge until it is time to serve.
To prepare the salad, thoroughly wash and dry the arugula. You can tear the arugula roughly with your hands or leave the leaves whole. Wash and cut the tomatoes either into cubes or thin slices, lightly seasoning with salt and leaving them in a small bowl as to draw out their juices. You can leave the mozzarella balls whole or cut them into bite size pieces.
Now take the slices of Culatello di Zibello PDO and cut them into strips. Arrange the salad by first layering the arugula in the salad bowl and then adding the tomatoes, mozzarella and placing the Culatello di Zibello PDO in the center. Drizzle with the yogurt sauce, or alternatively set the sauce on the side, and serve alongside some extra virgin olive oil, vinegar, salt and pepper.